Carrot Jam

Carrot Jam


5 12 oz. packages Flav-R-Pac Frozen Carrots, thawed

1/2 c water

6 cups sugar

2 tablespoons finely grated lemon zest

1 cup fresh lemon juice (8 lemons)

2 teaspoons kosher salt

1 T Cinnamon

1 t cloves

1 t vanilla

1/8 t nutmeg


In a large, heavy pot or dutch oven, combine all ingredients. Cook over moderately high heat, stirring occasionally, until the carrots are shiny and the liquid is syrupy, about 40 minutes. Using an immersion blender, blend jam until smooth consistency is reached. Continue to simmer until jam has reached desired thickness. Let the carrot jam cool to room temperature, then refrigerate.

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